A Look at the Gluten-Free Diet

Geoffrey Flolo, a professional clarinetist who also works at a health food store in Virginia, avoids eating wheat, rye, or barley whenever possible. All three grains contain the protein gluten, which he believes is unhealthy for him. A few years ago, his self-imposed restriction meant eating no pizza, no bread, and no doughnuts. Now Flolo eats all those, thanks to the profusion of new gluten-free products.

For about one percent of Americans, consuming gluten damages the small intestine and impairs its ability to absorb nutrients. For such people, whose condition is known as celiac disease doctors prescribe a gluten-free diet like Flolo's. But as far as Flolo knows, he does not have celiac disease.

For those who have a clear medical need for gluten-free products, the surge in options is a boon. "Gluten-free food used to taste like cardboard," says Nina Glaser, 25, a student at the Maryland Institute College of Art who has celiac disease and has been eating no gluten for six years. Now, she says, tasty options abound.

For people like Glaser, the plethora of new products makes adhering to doctors' orders easier. Following a strict gluten-free diet allows their small intestines to recover and significantly extends their life-span. On a normal diet, they can develop vitamin deficiencies and chronic health problems such as osteoporosis or intestinal cancer.

While awareness of celiac disease is rising, most people who have it--perhaps 95 percent of them--don't realize it. As many as 3 in 4 people with the disease have no noticeable symptoms, says Peter H. R. Green, the director of the Celiac Disease Center at Columbia University. Even people who do have symptoms--often diarrhea, abdominal pain, and bloating--may have a hard time getting diagnosed; the average delay is 11 years, and misdiagnosis as irritable bowel syndrome, unrelated anemia, or stress is common. However, going gluten free without consulting a doctor is discouraged, since it further raises the likelihood of misdiagnosis.

Meantime, as gluten-free eating becomes faddish, there's worry that respect for the diet as a medical treatment could founder. "We have to be careful that [the diet's popularity] doesn't negate the seriousness of the situation for people with celiac disease," says Carol Shilson, executive director of the Celiac Disease Research Center at the University of Chicago. She has celiac disease, and a tiny piece of bread can produce a rash and stomach pain. It's important that waiters and cooks, she says, are vigilant about making sure her food doesn't get contaminated with even a small amount of gluten.

GlutenFreeTravelSite has added Gluten Free Restaurant Menus to its website. Designed to help people on gluten-free diets find national and regional restaurants that offer gluten-free items on their menu, this new part of the website also benefits restaurants who have taken the time to...

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